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FAQs about MRc5 :

Can our project earn this credit with just a one-time purchase of food for an event in the building?

We have several tenants in our building. Do we have to track food purchases from all of them? What if they won't give us their purchasing data?

Do we have to include food and beverages that are purchased for our vending machines?

What if a food item is produced nearby (say at a processing plant) but the ingredients aren’t sourced locally. Does that count towards the 100-mile regional criteria?

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EBOM-2009 MRc5:Sustainable Purchasing—Food

Documentation expectations?

Hello. I work in a hospital, serving an average of 200 meals a day. I am not sure about what documentation is expected to meet the sustainable food purchasing standard. 100% of fruits & vegetables are local but documenting that (other than maps & estimations) seems difficult. Another question is about fruits & vegetables from the project's garden. Can they be included in the tracking program even if they are not 'purchased'?. Any clarification would be very appreciated. Thank you.

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Trista Brown
Project Director
WSP USA
LEEDuser Basic Member
381 thumbs up

Fri, 08/02/2013 - 18:09

Hi Sami, For this situation I recommend figuring out which fruits/vegetables make up the bulk of your food costs. Then you can document the distance requirement for as few things as possible to get to the 25% threshold. I think the key here is doing enough to demonstrate you met the credit threshold, and not going overboard to prove that every item meets the requirements. As for the garden question, its great that you source food right from your own site. Documenting this for LEED purposes is a little trickier, but you could try to figure out the market value of the vegetables produced and work that into your calculations. Writing a narrative and providing supporting calculations can help the LEED reviewer understand your approach.

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